A lot of people hate the brussel sprout. These are the same people that hate beets I think. It has an earthy flavor to it that is intense, and some people taste the folic acid as bitter. I get that. If you are one of those people, you may just want to turn back, and leave the delisiousness to the rest of us. My dad finally converted me to loving brussel sprouts by boiling them in beef broth for me. But this is how I like 'em these days:
Preheat oven to 400° F. Bring a pot of water to boil. Clean your adorable sprouts, removing suspicious leaves. Slice them in half length-wise. Par-boil them in the water for 3 minutes. Drain. Toss them in 1 tbls of olive oil (or less, depending on the amount of brussels your roasting,) and spread them out on a rectangular baking pan. Sprinkle some sea salt and fresh ground pepper on those bad boys, and make sure they are flat-side down on the pan. Roast them for at least 20 minutes. They are done when the bottoms are carmelized and brown.
